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I’ve been on a runny egg kick the last couple of weeks. Any chance I get to cook I want to make sure I can have a runny egg with it, whether it be poached, sunnyside up, or a good ol’ fried egg! And not just an egg with toast and bacon; I want a flavorful meal and my runny egg to add a little velvety sauce on top. And that’s why I decided to make a hash!!! Yes, I went there!

DirectionsOn medium high heat, heat up the olive oil in a cast iron skillet. When the skillet is hot, brown the chorizo. When the chorizo is browned, take the chorizo out and set aside. Keep the oil/fat in the skillet.

Next, add the potatoes and stir occasionally. If you stir prematurely the potatoes will stick to the bottom because the potatoes will not brown/caramelize. This takes a long time, anywhere between 15 minutes to 30 minutes depending on how big your potatoes are cut. When your potatoes have browned, add the onions and brussel sprouts and stir. Add salt and pepper to taste. Take off the heat when the onions are translucent and the brussel sprouts have wilted a little bit. Then add your chorizo and juices. Mix well and then serve a fried egg on top!

Cook’s NoteI find that the chorizo I buy is spicy enough for my family, especially since I cook everything in one pan and some of the chorizo spices get incorporated into the potatoes. If you don’t find it spicy enough, definitely add cayenne or even hot sauce.

I would not recommend this to babies or even toddlers. My 3 year old finds the chorizo too spicy. You can switch out the chorizo with bacon instead if you want to make it more toddler friendly. Or you can just get rid of the meat and make it a brussel sprout hash to make it a friendlier baby led weaning recipe.

Like this:

So for my brother’s birthday I made this quick, but luxurious and simple brunch/breakfast for him. If you want to make someone feel special, but don’t really have the time to do it, I highly recommend this recipe. This is adapted from Ina Garten (via Chrissy Teigan), so again it will be Y-U-M-M-Y!

DirectionsSet the oven rack 6 inches from the broiler and preheat the oven on broil for 5 minutes.

Combine garlic, thyme, rosemary, and parmesan in a bowl and set aside. Set out 4 cups/small bowls, and crack two eggs in each bowl, being careful not to break the yolk (otherwise you’ll have baked scrambled eggs). Add salt and pepper to eggs.

Take 4 individual serving sized baking dishes and place on a cookie sheet (make sure the dish is broiler safe!!!). Put a tablespoon of cream and 1/2 tablespoon of butter into each baking dish. Place under the broiler for 3 minutes, or until the cream and butter are hot and bubbly. Take out of the oven, add the 2 eggs, and sprinkle the herb mixture on top. Place back under the broiler for 5 to 6 minutes, until the egg whites are almost cooked. Take out of the oven and let the eggs set for a minute before serving with buttered toast.

Cook’s NotesSo the original recipe calls for 3 eggs, but my gratin dishes were definitely too small for 3 eggs. If you have dishes that are a bit bigger, definitely go for 3 eggs. I thought 2 eggs was more than enough for us and it also meant the eggs were creamier and herby.

The recipe also calls for fresh parsley. We didn’t have fresh parsley in the house, so I omitted it from this recipe. However, if we did have parsley I think I would have added it after the eggs were cooked in the broiler. It was fine without the parsley too. If you don’t have fresh herbs, you can use dried herbs but definitely use a 1/3 of what the recipe calls for since dried herbs are more potent.

This recipe is also for 4 people. My brother and I like our eggs a little runny, so I pulled out two dishes at around 6 minutes. If you like your yolks more firm, keep the eggs under the broiler for a few more minutes. As long as your eggs are 6 inches away from the broiler, I find that it won’t completely burn if you choose to have a firmer egg. But remember that when you pull the eggs out, it’s still cooking a bit when it sets up.